Akademik Veri Yönetim Sistemi
IDF Symposium on the Texture of Fermented Milk Products and Dairy Desserts, Vicenza, İtalya, 5 - 06 Mayıs 1997, ss.181-185
The effect of concentration techniques on the physical properties of the final products was assessed by means of destructive (viscometer and penetrometer) and non-destructive (dynamic oscillatory rheometer) tests. Six types of labnehs were analysed: control (cloth bag method), ultrafiltration (UF) -after and -before fermentation, reverse osmosis (RO) -after and -before fermentation, and direct reconstitution from full-fat milk powder. Dynamic rheological studies revealed that concentration techniques had a determinative role in the rheology of the final product. UF-treated samples (before and after fermentation) produced higher elastic moduli than the rest of the samples, except for the control. Ne Nevertheless, when the ratios between the elastic and viscous moduli of the test samples were considered, UF-after fermentation labneh was found to be similar to the control. Destructive techniques failed to reveal expected differences between the samples. There was no meaningful correlation between the destructive and nondestructive rheological tests.